Wednesday, April 25, 2007

Hyderabadi Lukhmi

Hyderabadi Lukhmi

Ingredients :

For the dough :

* Flour - 500gm
* Salt - 1/2tsp
* Ginger juice - 1tsp
* Garlic juice - 1tsp
* Ghee - 3tbs Milk - 1cup

For the Mince :

* Minced chicken - 500gm
* Ginger-garlic paste - 1tbs
* Minced onion - 2nos (large)
* Ghee - 2tbs
* Coriander leaves - a handful Chopped
* mint leaves - 1tsp
* Groundnut oil - for frying

To be ground :

* Green chillies - 6nos
* Peppercorns - 5
* Coriander seeds - 1tbs
* Cumin seeds - 1/2tsp
* Cinnamon - a small piece
* Green cardamom - 4nos

Method of Preparation :

Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.

Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.

Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.

Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.

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